Tahini advice, please

[hungry_pangolin]

I've always kept my tahini in the fridge. Is this necessary? I find that in the fridge it has a tendency to develop lumps.

[luckyfatima]

I keep it in the cupboard and stir it before use.

[DiveFan]

Definitely keep it in the fridge.
If you can find a good roasted tahini in a glass jar, nuking it at a low setting for a short time will warm it up slightly allowing you to stir the lumps or separated oil back in. Sorry for the run on sentence...

[Val]

I keep mine in the fridge...I'm in Florida and don't want it to go rancid...it cost me some $$ this past time to buy it...I think the price has increased. The container I bought before this one was Joyva and I didn't put it in the fridge ... but every time I used it, I had to stir the lumps out. This time, with this new container keeping it in the fridge seems to keep it blended better and I don't have to stir lumps out every time I use it.

[smtucker]

I keep it in the fridge. Tahini will go rancid, and I don't use it up fast enough to keep in the cupboard. Helps if you can remember to take it out about an hour before using so it is easy to stir back together.

[newfoodie]

I've been keeping my Tahini in the cupboard. I just used some yesterday and it seemed fine. No lumps, but the oil does separate somewhat.

[SQHD]

I'm wondering if it doesn't "develop" lumps but merely appears lumpy when it's cold? Similar to sesame oil or olive oil. In that case you could spoon out the approximate amount needed into a bowl and let it come up to room temp. (?)

[danna]

Since sesame seeds become stale over time when unrefrigerated, i would expect the same of tahini. I suppose it depends on how fast you go through it.